This is my variation on a recipe Janet, who works with me at Pulse, found from Tesco’s. I made two versions, one with, and one without halloumi for our vegan customers. This proved to be very popular, probably as the weather has been good, and I will definitely be doing it again.
Serves 4 as a main or 8 as a side salad
1 x 200g pack of halloumi, cut into 1cm dice
1 large cucumber, finely diced
A large punnet of red grapes, halved
150g flaked almonds, lightly toasted
A small handful of fresh mint, roughly chopped
4 tbs extra virgin olive oil
1 lemon, juiced
2 tbs agave nectar (or honey if preferred)
Salt and pepper
1. In a dry frying pan or griddle pan gently fry the halloumi cubes until lightly golden. Set aside to cool.
2. In a large bowl add the cucumber, grapes and mint to the fried halloumi.
3. Whisk together the olive oil, lemon juice and agave nectar (or honey), and season generously with salt and pepper.
4. Pour over the dressing and top with the flaked almonds. Serve on it’s own or in toasted pittas.